Mushroom & Onion Tart with Brown Rice Crust
Try this Mushroom & Onion Tart with Brown Rice Crust recipe, or contribute your own.
Try this Mushroom & Onion Tart with Brown Rice Crust recipe, or contribute your own.
- 2 tsp onion powder
- 1/4 tsp ground turmeric
- 1 cup short-grain brown rice + 2 1/4 cups water
- 1 1/2 pounds mushrooms (mix and match any kind you like—i used shiitake, white button and oyster mushrooms)
- 1 large, sweet onion
- 2 tsp bragg organic sprinkle (or sub with thyme and rose or any other herbal spice blend that you like)
- 1/2 tsp ground black pepper plus more for garnish
- 7 oz. extra firm tofu (about a half of a block of wh
- 1 cup unsweetened plant-based milk
- 1/4 cup arrowroot powder (or tapioca)
- 1/4 cup cooking sherry or white wine
- 2 tsp tamari or other low-sodium soy sauce
- 1 tsp molasses or date syrup
- Carbohydrate 0.0398433333333333 g
- Cholesterol 0 mg
- Fat 0.00465958333333333 g
- Fiber 0.0103833334843318 g
- Protein 0.00485375 g
- Saturated Fat 0.001452875 g
- Serving Size 1 1 serving (113g)
- Sodium 0.0241666666666667 mg
- Sugar 0.0294599998490016 g
- Trans Fat 0.00137208333333333 g
- Calories 0 calories
Step-by-step
- Cook the rice with the water, as you usually would. Set aside to cool off.
- Slice the onion into thin strips and water-sauté until tender. Add 1 tsp molasses or date syrup at the end and cook a bit more to incorporate. Set aside.
- Water sauté the mushrooms with the spice of your choice. When the mushrooms are tender and most of their water has cooked off, deglaze the pan with the sherry or white wine and cook for a few more minutes. Set aside.
- Place the tofu, milk, arrowroot, tamari, onion powder and turmeric in a blender and blend until smooth.
- Spoon the rice into a lightly oiled tart dish or pie plate and press down to form a crust. The rice should be just warm or room temperature but not cold, which will make it more pliable and easy to work with. Use your fingers to work it up the sides.
- Toss the mushrooms with half of the tofu mixture and spoon into the pie or tart dish. Level out.
- Top with the onions and pour the remaining tofu mixture over the top, again smoothing out the surface.
- Add a twist or two of ground black pepper to the top.
- Bake for about 45 minutes at 350° F. Cover loosely with some foil towards the end so the crust doesn’t get too dry.
- Let cool for a while before serving (it will slice better).
My Unexpected Culinary Adventure: A Brown Rice Tart Tale
As a busy working mom, finding time to cook healthy and delicious meals often feels like searching for a pot of gold at the end of a rainbow. Between juggling conference calls, school pick-ups, and endless laundry piles, the kitchen often takes a backseat. But this week, I decided to reclaim my culinary mojo, and what an adventure it turned out to be! I stumbled upon a recipe for a Mushroom & Onion Tart with a Brown Rice Crust – plant-based and oil-free – and, despite my initial skepticism (brown rice crust? Really?), I dove in headfirst.
The first hurdle, naturally, was finding the time. I squeezed in the prep work between emails, chopping onions and mushrooms while simultaneously fielding questions about homework assignments. The process itself was surprisingly therapeutic – the rhythmic slicing, the earthy aroma of the mushrooms filling the kitchen, it was a welcome break from the daily grind. I meticulously followed the recipe's instructions, marveling at how easily the brown rice transformed into a surprisingly sturdy crust. My initial doubts melted away as I pressed the warm rice into the tart pan, its malleability exceeding my expectations. The filling, a harmonious blend of sautéed mushrooms, onions, and a creamy tofu base, was both simple and sophisticated. The subtle hint of turmeric added a warm, inviting touch.
The baking process was equally captivating. I watched, mesmerized, as the tart transformed in the oven, its golden-brown crust promising deliciousness. The aroma was intoxicating, a mix of savory mushrooms, sweet onions, and a subtle earthy undertone. The end result was nothing short of spectacular. The crust, far from being dry or crumbly, was perfectly crisp, offering a delightful contrast to the creamy, flavorful filling. Each bite was a celebration of textures and tastes, a symphony of earthy mushrooms, sweet onions, and a hint of spice.
This tart wasn't just a meal; it was an experience. It was a reminder that even amidst the chaos of daily life, there's still time to create something beautiful, something nourishing, something delicious. It proved that even the most unconventional ingredients, like a brown rice crust, can yield extraordinary results. The recipe's simplicity made it achievable even on a busy weeknight, and its healthy, plant-based nature added to its appeal. It was a perfect example of how a little creativity and effort in the kitchen can yield big rewards, both in terms of taste and overall well-being. I highly recommend giving this recipe a try. It’s a true testament to the power of simple ingredients and a little bit of culinary adventure.
Beyond the deliciousness, this experience was a reminder that even amidst the pressures of modern life, we can find joy and fulfillment in simple moments like cooking a healthy and delicious meal for our loved ones. The process itself was a meditation, a welcome respite from the digital demands of the day. The aroma of the baking tart permeated the house, creating a warm, inviting atmosphere that brought my family together. It's amazing what a little bit of time in the kitchen can do for the soul – and for the taste buds!
The success of this mushroom and onion tart exceeded my expectations. It was a culinary triumph, a testament to the fact that even the busiest individuals can find time for a little self-care and creativity in the kitchen. And who knew a brown rice crust could be so amazing?
